I am trying to cook at Chicken-Spinach Quiche but I do not have pie crust. What are some alternatives?!
Answers:
Bisquick, biscuit dough, flour mixed with shortening and cold water!. Maybe even pancake mix but cook them all a little bit before putting the chicken mix in it!.Www@FoodAQ@Com
If you have tinned buscuits, you could use those, or make a pie crust:
Pie Crust
1 1/3 cup all-purpose flour
1/2 cup Crisco vegetable shortening, plain or butter-flavored (see Cook's Note)
1/2 teaspoon kosher or coarse salt
3 tablespoons ice water
Mix flour and salt in mixing bowl!. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas!. Do not use your hands to try and mix it, the heat from you hands will melt the shortening, causing the pastry to be "heavy", not light and flaky!.
Once mixture is the right texture, add the ice water and combine with a fork!. It may appear as if it needs more water, it does not!. Quickly gather the dough into a ball and flatten into a 4-inch-wide disk!. Wrap in plastic, and refrigerate at least 30 minutes!.
Remove dough disk from refrigerator!. If stiff and very cold, let stand until dough is cool but malleable!.
Using a floured rolling pin, roll dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle!. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate!. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whatever is easiest for you!.)Www@FoodAQ@Com
Pie Crust
1 1/3 cup all-purpose flour
1/2 cup Crisco vegetable shortening, plain or butter-flavored (see Cook's Note)
1/2 teaspoon kosher or coarse salt
3 tablespoons ice water
Mix flour and salt in mixing bowl!. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas!. Do not use your hands to try and mix it, the heat from you hands will melt the shortening, causing the pastry to be "heavy", not light and flaky!.
Once mixture is the right texture, add the ice water and combine with a fork!. It may appear as if it needs more water, it does not!. Quickly gather the dough into a ball and flatten into a 4-inch-wide disk!. Wrap in plastic, and refrigerate at least 30 minutes!.
Remove dough disk from refrigerator!. If stiff and very cold, let stand until dough is cool but malleable!.
Using a floured rolling pin, roll dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle!. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate!. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whatever is easiest for you!.)Www@FoodAQ@Com
this may be far fetched but maybe break up crackers and use that as crust!? i mean, basically follow a recipe for graham cracker crust but use saltine or whatever crumbs instead and omit sugar!. hope this works!. theoretically, it would!Www@FoodAQ@Com
chicken recipes, how different regions people cook chicken in different style!.
http://www!.hottymannia!.page!.tl/Pakistani!.!.!.Www@FoodAQ@Com
http://www!.hottymannia!.page!.tl/Pakistani!.!.!.Www@FoodAQ@Com
Bread!. I make quiche all the time and use bread for the base, it's yummy and a lot healthier than pie crust!.Www@FoodAQ@Com
There's nothing wrong with a crustless quiche and think of all the calories you'll save!.Www@FoodAQ@Com
Make you own pie crust from scratch!.Www@FoodAQ@Com
nothing can replace pie crust hunWww@FoodAQ@Com